Ethiopian Doro Wat (Chicken Stew)

Ingredients

• 2.5 lb chicken, cut into 2-inch pieces (thighs and drumsticks preferred)
• 4 medium yellow onions, finely diced
• 6 clove garlic cloves, minced
• 1.5 tbsp fresh ginger, minced
• 3 tbsp berbere spice blend
• 1 tbsp paprika
• ½ tsp cayenne pepper
• 2 tbsp tomato paste
• ½ cup olive oil or clarified butter (niter kibbeh)
• 1.5 cup chicken stock or water
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh cilantro or parsley, chopped (optional garnish)
• 4 whole hard-boiled eggs (optional)

Instructions

1. 1

   Heat 0.5 cup olive oil or niter kibbeh in a large, heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add the finely diced onions and cook, stirring occasionally, until the onions soften and turn pale golden, about 8-10 minutes. Do not brown them; they should be translucent and fragrant.

2. 2

   Add minced garlic and ginger to the onions, stirring constantly for about 1 minute until very fragrant. Watch carefully to prevent burning. This builds the aromatic base of the stew.

3. 3

   Stir in the berbere spice blend, paprika, and cayenne pepper, mixing thoroughly for 30-45 seconds until the spices become fragrant and begin to coat the onions. Add the tomato paste and stir well to combine, cooking for another minute until the paste darkens slightly.

4. 4

   Add the chicken pieces to the pot, stirring gently to coat them evenly with the spice mixture. Cook for 3-4 minutes, stirring occasionally, until the chicken begins to turn opaque on the outside. This allows the chicken to absorb the spice flavors.

5. 5

   Pour in the chicken stock or water, stirring well to deglaze the bottom of the pot and incorporate all the flavorful browned bits. The liquid should just barely cover the chicken. Bring the stew to a boil over medium-high heat, then immediately reduce to a gentle simmer.

6. 6

   Cover the pot and simmer over medium-low heat for 35-45 minutes, until the chicken is very tender and pulls apart easily with a fork. Stir occasionally to ensure even cooking, skimming off any excess oil from the surface if desired.

7. 7

   Taste the stew and season with salt and black pepper to your preference. The sauce should be thick and rich, coating the back of a spoon. If the sauce seems too thin, simmer uncovered for 5-10 additional minutes; if too thick, add a splash more stock.

8. 8

   If using hard-boiled eggs, gently nestle them into the stew during the last 5 minutes of cooking to warm through. Garnish with fresh cilantro or parsley if desired, and serve hot alongside injera bread or over rice for scooping up the rich sauce.

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